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The Daily Pelham will be bringing you tips and ideas to add flavor and variety to your Thanksgiving dinner in the days leading up to the holiday on Thursday. Todays focus is the turkey.

PELHAM, N.Y.  DeCicco Food Market Meat Manager Peter Kissel has been busy with orders for turkeys this year but he still has many ideas to spice up the bird this Thanksgiving.

Kissel suggested a recipe that he uses in his own home. Melt four sticks of butter in a pan, remove from the heat and add an equal portion of an infused oil of any flavor you want. Kissel suggests an international oil, but said any flavored oil is acceptable.

Whisk the oil and butter to combine and put the pan in the freezer. The ingredients will harden into a paste after approximately four hours. Rub the paste under the turkey breast and into the cavity of the bird.

Kissel said cooks can also rub the paste onto the outside of the bird. The mixture will add flavor and juiciness to the bird.

You dont have to worry about the turkey drying up, Kissel said.

The meat manager also suggested a brown sugar rub with chipotle flavor to create a hot and sweet turkey, which he said is becoming more popular. An Italian-style rub of oregano, parsley, basil, salt, pepper and garlic is another popular, cost effective option.

Some customers have even purchased duck bacon to cut into strips and place in the turkey.

As for the infamous turducken, Kissel said he would need plenty of advance warning to prepare one for a customer and that the turkey would need to weight at least 24 pounds. He would place the chicken goes inside the turkey and then a boneless duck into the chicken.

But Kissel does not suggest the expensive three bird combination during Thanksgiving and adopts a simple strategy for cooking for ones family this time of year.